How to Cook Delicious Hawaiian Chicken Tacos w/Corn Pico de Gallo

Delicious, fresh and tasty.

Hawaiian Chicken Tacos w/Corn Pico de Gallo. Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Stir until mixed and refrigerate until ready to use.

Hawaiian Chicken Tacos w/Corn Pico de Gallo Hawaiian BBQ Pork Tacos are filled with crispy, spiced pork and topped with an irresistible and juicy Pineapple Pico de Gallo! This weekend, life threw a few curveballs at me. First, that wine and meatballs are a perfectly acceptable dinner. You can have Hawaiian Chicken Tacos w/Corn Pico de Gallo using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Hawaiian Chicken Tacos w/Corn Pico de Gallo

  1. It's 6 of Flour or Corn Tortillas.
  2. It's 2 cup of Shredded Romaine Lettuce.
  3. Prepare 1/2 cup of Cotija Cheese.
  4. It's of Chicken & Marinade.
  5. It's 2 of Chicken Breasts.
  6. You need 12 oz of Sliced Fresh Pineapple.
  7. You need 1 of Lime.
  8. Prepare 1 1/2 tbsp of Fish Sauce.
  9. It's 1/4 cup of Soy Sauce.
  10. It's 2 clove of Garlic.
  11. You need 1 tbsp of Minced Chiptoles in Adobo.
  12. Prepare 1/4 cup of Water.
  13. Prepare of Corn Pico de Gallo.
  14. Prepare 16 oz of Frozen Corn.
  15. You need 1 tbsp of Extra Virgin Olive Oil.
  16. Prepare 1 of Minced Serrano Chili Pepper.
  17. You need 3 of Diced Roma Tomatoes.
  18. It's 1/4 of Diced White Onion.
  19. It's 1 dash of Ground Black Pepper.
  20. Prepare 3 dash of Salt.
  21. You need 1 of Lime.

The salted caramel really compliments the crispness. Pico de gallo, also known as salsa fresca, is such a classic Mexican condiment. In some ways, regular salsa and pico de gallo are similar. Chicken, steak, and shrimp or your choice of any meat, cooked with bell pepper, onions and served inside of a fresh pineapple.

Hawaiian Chicken Tacos w/Corn Pico de Gallo step by step

  1. To a blender, add pineapple, fish sauce, soy sauce, garlic, chipotles, and water. Add the zest and the juice of the whole lime. Blend until all ingredients are liquified..
  2. Place chicken breasts in a Ziploc bag and pour marinade in with them. Squeeze out air, seal, and refrigerate at least 10-12 hours..
  3. Meanwhile, preheat broiler to high..
  4. In a mixing bowl, mix corn, 1 dash of salt, and extra virgin olive oil. Toss to coat, then transfer to a baking sheet and spread out kernels. Place under broiler 5 minutes or until kernels have just started to blacken/char..
  5. Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Add 2 dashes of salt, pepper, and juice of whole lime. Stir until mixed and refrigerate until ready to use. NOTE: Serranos are about twice as hot as a jalapeno. You may want to remove all or some of the seats to control the heat..
  6. Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces..
  7. Build tacos in each tortilla with a layer of chicken, followed by shredded romaine lettuce, corn pico de gallo, and cotija cheese..

Served with jalapeños on the side and a reasonable amount of chips depending on the size purchased. Nacho Daddy- Duluth, Casual Dining Mexican cuisine. Scoop a ton of it over some baked or barbecued chicken. Enjoy it as a light and refershing side dish. tacos de cochinita pibil. Tacos De Poc Chuc I filled the tacos with slice pork tenderloin then topped them with the pico de gallo and some salty cotija cheese.